Chargrilled Swordfish on Warm Avocado Corn Salad
Succulent, smoky, and bursting with vibrant flavors, this Chargrilled Swordfish on Warm Avocado Corn Salad is a perfect marriage of hearty seafood and fresh, zesty produce. Tender swordfish steaks are marinated in a fragrant blend of garlic, paprika, and lemon juice, then grilled to perfection with beautiful char marks that lock in their natural flavor. The warm avocado corn salad features sweet corn sautéed in butter, creamy diced avocado, juicy cherry tomatoes, and a tangy lime dressing, elevated with a hint of cumin for a subtle spice. This quick and healthy recipe, ready in just 35 minutes, is a great option for date nights or dinner parties, offering a vibrant, restaurant-quality dish that’s as eye-catching as it is delicious. Impress your guests with this nutrient-packed, gluten-free meal that’s equal parts sunny and satisfying!
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Recipe Information
Ingredients
- 2 pieces swordfish steaks
- 4 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 3 tablespoons lemon juice
- 1 teaspoon ground paprika
- 2 cups sweet corn kernels
- 1 large avocado, diced
- 0.5 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, ground paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create a marinade.
Brush the swordfish steaks generously with the marinade and let them rest for 15 minutes at room temperature.
While the fish marinates, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a skillet over medium heat. Add the sweet corn and sauté for 3–4 minutes until warmed through and slightly golden.
In a large bowl, combine the sautéed corn, diced avocado, finely chopped red onion, cherry tomatoes, chopped cilantro, lime juice, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and ground cumin. Mix gently to avoid mashing the avocado.
Heat a grill pan over high heat and lightly grease it with the remaining 1 tablespoon of olive oil.
Grill the marinated swordfish steaks for 3–4 minutes per side until they’re cooked through and have beautiful char marks. The internal temperature should read 145°F (63°C).
Plate the warm avocado corn salad as a base and place the grilled swordfish steaks on top.
Drizzle with the remaining 1 tablespoon of lemon juice before serving.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 36.3 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 95.2 mcg | 476% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4919 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
